GU: So you said you had an idea for a new kind of pizza crust?
JH (washing hands): Well, your typical pizza crust recipe is fairly simple, just water, flour and yeast, with enough sugar to make the yeast work and enough salt and oil to make the end result palatable. You can dress it up with fancy grains, but that's basically it.
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GU: Right.
JH: And I was thinking of challah - it's a kind of Jewish egg bread - and, if you ignore the optional raisins and poppy seeds, it's essentially the same simple bread recipe, it just happens to have eggs in it.
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JH: It's got this wonderful richness to it, and a unique yellow colour... If we do it as a thick crust, I think it'd work really well underneath a more savoury, umami sort of sauce.
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GU (washing hands): So this is a Jewish version of pizza crust?
JH: Well, I was planning on topping it with prosciutto and cheese, so the crust is about as Jewish as the tomato sauce is Chinese.